1-1/2 lb of ground meat - should be mix of pork and veal, but I can't bring myself to use veal, so I use pork and beef.
1/2 cup or less of plain bread crumbs
3/4 cup of cream
a pinch of ground cloves
pepper to taste
2 (10 oz) cans cream of mushroom condensed soup with roasted garlic
1/2 cup water
1 cup sour cream
2 Tablespoons flour
1/4 teaspoon pepper
Combine all the meatball ingredients. I add the bread crumbs and cream a little at a time and mix as I go.
Make meatballs about golfball size or smaller, put in crockpot. Mix the soup and water and pour over the meatballs. Cover and cook on low for 5-6 hours.
In a small bowl, combine sour cream, flour and pepper and blend well. about 30 moniutes before meatballs are done cooking, add a spoonful of the hot liquid from the crockpot and blend. Add the sour cream mixture to crockpot, stir well, cover, and cook on low for 30 - 40 minutes until thickened and blended. Serve over mashed potatoes (or hot cooked rice).